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Ingredients
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Grits
Add-ins & Finish
Method
Grits
- 1
Prepare liquids
In a medium saucepan, bring 4.5 cups water and 1 teaspoon kosher salt to a gentle boil over medium-high heat.
- 2
Add grits
Slowly whisk in 1.5 cups stone-ground grits to the boiling water to prevent lumps. Reduce heat to low so the mixture simmers gently.
- 3
Simmer and stir
Cook, uncovered, stirring frequently with a wooden spoon or heatproof spatula to prevent sticking. Stone-ground grits need 25–35 minutes: continue until the texture is creamy and the grains are tender but still have some body. If the grits thicken too much while cooking, add up to 1/2 cup more hot water or milk, a few tablespoons at a time.
- 4
Add-ins & Finish
- 5
Prepare chiles (if not pre-roasted)
If using fresh green chiles: roast them over a gas flame or under a broiler until skin is charred, place in a bowl covered with plastic wrap or in a sealed bag for 10 minutes, then peel, remove seeds if desired, and chop to yield about 3/4 cup. Alternatively use canned roasted green chiles, drained and chopped.
- 6
Temper and add cheeses
Reduce heat to the lowest setting. Gradually stir in 1.5 cups grated sharp cheddar and 2 ounces cream cheese (if using) into the hot grits so the cheeses melt smoothly. Stir until fully incorporated and the mixture is creamy.
- 7
- 8
